Cornmeal Cake with Coconut Topping

In a bowl, add the four eggs and beat for about one minute.

Add one and a half cups of granulated sugar to the beaten eggs and beat for another minute.

Incorporate one cup of oil into the mixture and beat for another minute.

Add one cup of all-purpose flour and one and a half cups of fine cornmeal, mixing well into the batter.

Heat one cup of milk in a saucepan until it starts to steam, but without letting it boil, and pour it into the batter.

After mixing in the milk, add one tablespoon of anise seed and one level tablespoon of baking powder, mixing gently.

Pour the batter into a 9-inch (9 cm high) baking pan, previously greased with butter and dusted with all-purpose flour.

Bake in a preheated oven at 338°F (170°C) if using electric (top and bottom elements on). If using a conventional oven, the temperature should be 350°F (180°C).

While the cake cools slightly after coming out of the oven, prepare the topping: mix in a saucepan (with the heat off) one can of sweetened condensed milk, 50g of shredded coconut, one can of heavy cream, a half cup of coconut milk, and a half cup of milk.

Cook the topping mixture over medium heat until it achieves a slightly creamy consistency. The point is reached when you can make a design with the cream that doesn't immediately flatten out.

Unmold the cake while slightly warm and spread the hot topping, starting from the center so it flows down the sides.

Finish by sprinkling flaked coconut over the topping for decoration.